Of all things to bring them back with, I thought zucchini would be the most fitting. Summertime is all about the zucchini and I can’t think of a better way to eat it then hidden inside a soft fluffy muffin. Can you?

If you guys remember the last muffin recipe, I mentioned having difficulty with them shrinking thanks to the wonderful complications of baking chemistry. Well the same thing happened the first time I tried to make these and I figured out that the applesauce is the culprit. Hence the reason why you see applesauce in the next photograph but not the finalized ingredient list.

Something about the acids in the applesauce keep a reaction from taking place that causes the muffins to stay fluffy once they’re baked. Basically. So I tried subbing in non-dairy yogurt instead and the problem was instantly solved. Phew!

These are just as easy to make as the rest of my flourless blender muffin recipes. It takes all of ten minutes to throw everything into the blender and then add a little shredded zucchini. You don’t even have to blot it with a paper towel.

I created this recipe in partnership with my friends over at Almond Breeze, who are the official almondmilk of Team USA Volleyball this year. They asked me to share something that will help you “Serve up Your Best” and I’m a firm believer that these muffins will do that. They’re my favorite thing to whip up for grab-n-go snacks or breakfasts during the week. I always feel satisfied and energized after I eat one. There’s no crash and burn like there is with their white flour, refined sugar counterpart.

I’m continually amazed at how good they turn out considering the wholesome ingredient list. If you haven’t tried my flourless muffins yet, these are a great place to start. I guarantee everyone will love them!

Directions:

Preheat the oven to 350°F then grease or line a muffin tin for 12 muffins and set aside.

In a blender or a food processor, layer the wet ingredients first (almond milk to almond butter), then the oats and remaining dry ingredients (baking powder to ginger) on top. Blend on high for about 20 seconds, until smooth. Add the shredded zucchini then pulse a few times until evenly distributed in the batter. Lastly, add the chocolate chips and use a spoon to stir them in by hand.

Pour the batter into the muffin tin so that each is filled approximately 3/4 of the way full. Sprinkle with rolled oats and a few more chocolate chips then bake in the oven for 20 minutes, until light golden brown. Allow to cool for at least 15 minutes before digging in. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

*Any type of yogurt will work. I like to use almond milk yogurt

**I’ve had several readers report that this recipe works well with 2 flax eggs

***Be sure to use certified gluten-free oats for allergies

Nutrition Facts are for one muffin

Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

This post was created in partnership with Blue Diamond Almond Breeze Almondmilk. Almond Breeze believes in the best. That’s why they only use Blue Diamond Almonds to make their almondmilk and are proud to be an official sponsor of USA Volleyball. Visitwww.ServeUpYourBest.com for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get Almond Breeze coupons and smoothie recipes!

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30 comments

So crazy how a little substitution like yogurt for applesauce can make all the difference. Truthfully, I’ve got no qualms about eating sunken/failed muffins…I bet they tasted great, plus gave a wonderful excuse to test out the recipe again. :D Gotta love these fail-wins in baking.

This recipe looks awesome! I’m loving the almond butter + oat combo – I have everything I need to make these beauties a reality so I can enjoy them for breakfast/snack on repeat!

Yay for muffins! It’s been so long since I’ve made any! I feel like I go through phases where I make them all the time .. and then I sort of forget them for awhile. lol These look awesome! Zucchini muffins are the best during summer!

I love the blender muffins. Just toss it all in and blend away! It’s been a while since I baked anything, so now I’m feeling like I should get into the kitchen!

Zucchini is one of my favorite veggies, but I don’t think I’ve ever tried baking it into muffins. Interesting! One of my health coaching clients told me that she hates zucchini today, so I may just whip up these muffins so that I could trick her into eating zucchini ;-) I adore muffins too, and am probably going to make some kind of banana muffins in the next few days!

That’s not the case for all muffins. Just these because they are made in a blender!

I’ve gotta give your blender muffins a go! What is it with that apple sauce? Baking can be so finicky, but it sounds like you’ve teased out the issue. These look so tasty and with those little chocolate chips.. even better! Delicious work, Sarah!

The blender muffins can be tricky sometimes but they’re worth it once you figure them out. Bring on the zucchini!! :)

I have everything to make these delicious sounding muffins, minus almond butter. Will it work okay with peanut butter?

Hi Erin! Yes, peanut butter will work the same. Just keep in mind that it will make them taste like peanut butter whereas the almond butter has a more subtle flavor. If you love PB as much as I do then I’m sure they’ll be delicious! :)

I always say I love baking way more than cooking, but the science behind it can definitely be a pain in the butt. I don’t think I ever tried using applesauce in my flourless muffins, but I’ve seen it do weird things in other recipes so it’s a tricky one for sure.

Can I omit the chocolate chips? I’m trying to limit sugar.

Of course! You can also use nuts instead. :)

These are really tasty but my blender wouldn’t mix it up very well, next time I’d go with the food processor :) To get the batter uniform I had to scrape it out of the blender and mix it up in a bowl, no big deal, just more dishes. I subbed almonds for the nut butter since I don’t have any almond butter and didn’t want them to taste peanutty.

Hi Victoria! You can sub vegetable oil and pretty much any kind of milk will do. Hope that helps!

I don’t have baking powder on hand today, can I omit it?

Yum!! I made these tonight for breakfast tomorrow. They smelled so good that I couldn’t wait and I had one for a late night snack. They are sooo good! I used honey and I also peeled and roughly chopped the zucchini (about 1 medium) and just blended it up with everything else!! Less work and undetectable this way! I left out the chocolate chips and still found them to be perfectly sweet for our tastes. These will be a staple around here! Thanks for the great recipe.